FLAKY Pie Crust (Low Carb, gluten-free, nut-free, primal)

Soooo good. Flaky, like I remember back in my gluten eating day. As someone who doesn't tolerate nuts very well, I have been trying and trying to create a pie crust that would hold up like it's nutty and/or gluten filled counterparts, or at least as well as the delicious (high carb) ones that I used to make with tapioca starch and rice flour. I had come up empty until this past weekend when I made a Cheeseburger Pie.  It started off as a cheeseburger quiche, but I didn't add enough eggs. Much to my delight, it was better than expected, but the filling still needs some tweaking. However, the pie crust was definitely a home run. I can't wait to try it out in a few different iterations...next up, Chicken pot pie! :)


1/2 c. coconut flour
1/4 c. unsweetened (small) grated coconut/flakes
1/4 c. ground up pork rinds (measured after grinding)
1 egg
3 Tbsp butter, melted
2 Tbsp bacon fat, ideally not scalding hot out of a frying pan...


Mix all the dry ingredients in a bowl and add the egg. Mix with your hands, trust me. Add the butter and bacon grease and mix until well combined. It will be a bit more delicate than a standard dough, but it should hold together nicely. Using 2 pieces of parchment paper, roll the dough into a disk large enough for your pie plate, then transfer it to said pie plate. Stick it in the fridge for at least 30-60 minutes so it chills and you get the gorgeous (gluten-y but not) flakes that everyone longs for in a pie crust...


Fill as desired and bake like you would any other crust. For no-bakes...I'm not sure yet, but if you try it, please let me know. I'm thinking 14-16 minutes at 350?


Enjoy!

Banana Muffins

3 large or 4 small ripe, mashed bananas

1/4 c butter, melted
1 Tbsp coconut oil

4 x-large eggs

 

1 Tbsp vanilla

1 Tbsp cider vinegar 

1/2 c coconut flour
1/4 c. xylitol or 1/3 c. erythritol

1 tsp baking powder

1 tsp baking soda

1/2 tsp guar gum (optional)

pinch of salt

 

Directions

Combine bananas, butter and oil. Mix well. Add eggs, honey, vanilla and cider vinegar. Whisk or blend until smooth. 

 

Add dry ingredients one at a time and whisk after each addition.

Transfer batter to parchment-cup lined, or well-greased muffin pan and bake at 325 for 25 minutes or until toothpick inserted in middle comes out clean.

Makes 16 muffins.

 

Low Carb (gluten and grain free) Pancakes

An oopsie roll variation...refrigerates and reheats beautifully for breakfast on the go all week! Recipe makes about 24 pancakes, approximately 1 carb per pancake when made with Philadelphia cream cheese.

8 oz cream cheese, slightly softened
7 eggs, separated
1/4 c. almond or peanut butter
1 Tbsp cinnamon
4 droppers of NuNaturals stevia (I use 2 droppers of vanilla crème and 2 droppers of English toffee)
1 tsp baking powder
1/2 c. blueberries (optional)

Separate eggs and beat egg whites until pretty stiff (usually about 3-4 minutes)

In another bowl combine remaining ingredients and (using same beaters) blend everything together but the egg whites. Make sure the cream cheese is well incorporated!

Add egg whites and blend on low until fully incorporated.

Fry over medium/low heat in coconut oil or butter, flipping when bubbles start to appear on first side and then cooking for an additional 2-3 minutes on 2nd side.

Notes: Add blueberries after you put on the skillet, 4-5 per pancake (if you are using them). Make them about 5-6 inches in diameter...if they break when you flip them, turn the heat down.

Serve with sugar free syrup (if you roll that way) or heavy whipped cream.

Microwave Sugar Free Blueberry Cake (Coconut Flour - gluten and grain free)

2 Tbsp coconut Oil
1 egg
1/4 + 1/8 cup almond/coconut milk
30 drops of liquid stevia (20 flavored cinnamon, 10 regular)
1/2 tsp baking powder
1/4 tsp xanthan gum
1 tsp vanilla
1/4 c (scant) coconut flour
1/3 c blueberries
1 tsp cinnamon

Using a microwave safe bowl - I use a 4 c. Pyrex glass measuring cup, melt the coconut oil for 30 seconds or so. Whisk the milk into the hot oil. Add the egg and whisk until all combined. Add liquid stevia, vanilla and cinnamon, whisk well. Add baking powder and xathan gum, sprinkling them over the top so that they don't clump, whisk well. Add flour and stif to combine. Add blueberries (fresh or frozen) and stir.

Flatten out the top and microwave for 4-6 minutes. Until you know how long it will take in your microwave, start with 4 minutes and go in intervals of 30 seconds until you hit 5 minutes, then start checking every 15 seconds. It should be set on the top...

Let it COOL!!! When it's hot it is kinda eggy...when it's cool, its delcious!

Store in the fridge...great low carb, high fiber breakfast!

The Perfect Gluten free (paleo) Pancake

Ok...let me tell you about these pancakes. They rock. They are the best that I have made...and we make pancakes almost every weekend. The subtle banana is awesome, almost like banana bread. The taste and texture are spot on. I have found my magic pancake recipe. The only problem (if you consider it a problem...and I don't) is that it makes a lot. Like 30.

On a high note, you can make normal size pancakes with this recipe and flip them without screwing them up. That's been a problem with lots of the other things I've tried...they all recommend 3 inch pancakes. Really??? Silver dollar pancakes were cool when I was 5...I don't want to have to eat 20 of the things to be full, plus that takes forever to cook them all. With this recipe, in my non-stick pan with no additional grease, oil or butter, I made 5-6 inh pancakes with little problem. (I am not a master flipper....you can do it too!! Promise!)

Yum. Eat. Enjoy!

1.5 c almond flour (I use Honeyville Farms (google it...its' the cheapest and the best you'll find.)
3/4 c coconut flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (optional)
8 eggs
2-3 Tbsp honey
2/3 c canned coconut milk (I use jfc or Thai kitchen)
1 banana

Put everything in a blender and run it until everything is smooth and well combined. Then run it for another 45 seconds.

Pour pancakes in a preheated skillet (I let mine heat up the entire time I'm making the batter, I have found this removes the crappy initial batch problem!)

Cook on first side until bubbles form in all areas of the pancake. For me, on med-low, it takes about 3 minutes. Flip. Cook for 1.5 to 2 minutes or until cooked through.

Waffles and brownie waffles(low carb and gluten free)

Almond and almond Brownie waffles

Waffles and brownie waffles

1.5 c almond flour
7 Tbsp full fat coconut milk(canned)
3 eggs
1 tsp vanilla extract
25 drops stevia liquid sweetener (flavored/ or 20 drops plain)
Pinch of salt
Scant tsp baking soda

Brownie:
Add in addition to above...
15 drops sweetener (instead of 25)
1/4 c truvia bakin blend
3 tsp cocoa powder

Put everything in blender. Blend.

Use waffle maker.

Eat, freeze, enjoy.

Coconut Flour Pancakes...

Coconut Flour Pancakes

 ½ c. coconut flour

¼ c. dark brown sugar (you could use brown sugar twin...but it's worth the carbs for me to use the real stuff in this recipe...)
½ tsp baking powder
½ tsp salt
---------------
¼ c. melted butter
1 c. canned coconut milk (about 2/3 of a can…stirred, it will be kinda chunky)
1 tsp almond extract
¼ tsp cinnamon
6 eggs
1 tsp baking soda

Whisk all ingredients above the dashed line.

Add everything but the eggs and baking soda and mix well.

Add eggs and whisk until everything is well combined

Add baking soda right before you are ready to start cooking and whisk.

Fry in a pre-heated, nonstick pan. Leave on the first side until the edges look dry…may or may not bubble like traditional pancakes. I used a med/med low heat for about 2 minutes on the first side and one minute on the second.

(These refrigerate well, are kinda thin…good with PB or jelly, or both…rolled up for a  quick snack or meal on the go. They’d also be good like traditional pancakes with butter and syrup…) The recipe makes a BUNCH…I think mine made like 25 pancakes!

Almond Meal Waffles - Low Carb and Gluten Free

I doubled this...made them in the Belgian Waffle maker and Josh takes 1/2 a waffle out of the freezer each morning, defrosts it in the microwave and toasts it, then slathers it with peanut butter and eats it on his way out the door. Greyson also LOVES them...and I feel ok about them eating them, because they loaded with all good for you ingrediants...and they taste good too! You could easily top them with syrup, jelly...even (dare I say it) Nutella for a more indulgent treat!

1 cup almond flour
1 Tbsp coconut flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup of milk
1/2 tsp vanilla or almond extract
2 Tbsp splenda or 2 packets of stevia in the raw
2 Tbsp melted coconut oil
2 eggs

Mix all of the dry ingrediants in the bowl with a whisk. Add the milk, eggs, and extract and whisk. Add the melted coconut oil and stir with a wooden spoon (or just use the whisk...lazy :) )

Allow batter to rest for 3-4 minutes, if it seems runny, add a Tbsp of almond meal/flour. If it seems too thick, add a Tbsp of milk...

Use your waffle maker as you usually would, just make sure to spray it with oil (I use Pam Olive Oil spray) prior to each waffle...these stick, badly!

If you are freezing them for later, let them cool, then freeze them in a single layer on a cookie sheet before putting them in a freezer bag (this keeps them from sticking later).  Defrost, toast and enjoy as desired!

I'm also thinking these would make a great base for strawberry shortcake this summer...just a thought!

Meaty Greek Frittata

8 eggs
1/3 cup heavy whipping cream
7 slices of bacon, cut into small pieces with kitchen scissors
8 oz. bulk sausage, preferably not maple flavored
2 cups pre-cooked chicken, chopped into 1/2 in. pieces
1/2 large red onion, chopped finely
1/2 cup sundried tomatoes, drained and chopped finely
1 cup spinach, chopped / 1/2 of 8 oz box, defrosted and squeezed of excess liquid
8 oz. feta cheese, crumbled
1 tsp pepper
1/2 tsp salt
1/2 tsp Italian Seasoning
Additional Salt & Pepper to taste

Preheat oven to 350. Heat nonstick (oven proof) frittata pan on stove top at medium/high heat. Add bacon pieces and allow to crisp, stirring frequently. The bacon will seperate as it cooks, don't worry! Remove bacon and drain off all but approximately 3 TBSP of bacon fat.

Add onions to bacon drippings. Allow onions to soften for approximately 2 minutes, then add the sausage. Break sausage apart with a spoon and allow to brown. Mix eggs, whipping cream, salt and pepper in a bowl. Whisk until incorporated and not stringy.

Once sausage is browned and cooked through, add bacon back into skillet, along with chicken and sundried tomatoes. Allow chicken to begin to heat through for approximately 3 minutes, then break apart spinach and add to the pan. Stir to combine all ingrediants, add remaining salt, pepper, and italian seasoning.

Once stirred, add the egg mixture by pouring over ingrediants in the skillet. Spread ingrediants through egg mixture with a wooden spoon, until everything is evenly distributed. Sprinkle Feta cheese on the top of the egg mixture and push it down slightly with the back of your spoon.

Continue to cook on stovetop, without stirring, for approximately 2-3 minutes, or until the sides of the frittata are set. (You can tell this by taking a spoon to the side of the pan, if the eggs stays together and pulls away slightly, you are good to go. If it just displaces the liquid, it needs a bit longer.)

Once sides are set, transfer frittata into the preheated oven. Bake for 20-30 minutes, or until it is set in the middle. Remove to a cutting board and serve, hot, warm, or room temperature.

Chicken, Bacon, Spinach, & Cheese Frittata

Bacon, Cheese, & Spinach Frittata - Serves 4-6

8 eggs
1/3 cup heavy whipping cream
2 cups spinach, chopped / 1 8 oz box, defrosted and squeezed of excess liquid
7 slices of bacon, cut into small pieces with kitchen scissors
2 cups pre-cooked chicken, chopped into 1/2 in. pieces
1 small onion, chopped finely
16 oz chedder cheese, or cheese of choice
1 1/2 tsp salt & pepper (each)
Salt & Pepper to taste

Preheat oven to 400. Heat nonstick (oven proof) frittata pan on stove top at medium/high heat. Add bacon pieces and allow to crisp, stirring frequently. The bacon will seperate as it cooks, don't worry! Remove bacon and drain off all but approximately 3 TBSP of bacon fat. Add onions to bacon drippings. While onions are softening, mix eggs, whipping cream, half of the cheese, salt and pepper in a bowl. Whisk until incorporated and not stringy. Add bacon back into skillet, along with spinach. Allow spinach to wilt and chicken to begin to heat through.

Once spinach has wilted, add the egg mixture by pouring over ingrediants in the skillet. Spread ingrediants through egg mixture with a wooden spoon, until everything is evenly distributed. Continue to cook on stovetop, without stirring, for approximately 2-3 minutes, or until the sides of the frittata are set. (You can tell this by taking a spoon to the side of the pan, if the eggs stays together and pulls away slightly, you are good to go. If it just displaces the liquid, it needs a bit longer.)

Once sides are set, transfer frittata into the preheated oven. Bake for 20-30 minutes, or until it is set in the middle. Remove to a cutting board and serve, hot, warm, or room temperature.